Description
These baked Pancake Donuts are incredibly light, tender, and bursting with classic pancake flavor, all without the mess of frying. They’re the perfect easy-to-make treat for breakfast or brunch.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (180ml) milk (whole milk recommended, or dairy-free alternative)
- ¼ cup (60g) unsalted butter, melted (or neutral oil)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: Glaze, powdered sugar, sprinkles, or chocolate chips for topping
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cavity donut pan with non-stick spray or butter.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, melted butter (ensure it’s not too hot), egg, and vanilla extract.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are fine.
- Fill Donut Pan: Transfer the batter to a piping bag (or a large Ziploc bag with the corner snipped off). Pipe the batter into each donut cavity, filling them about two-thirds full.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into a donut comes out clean.
- Cool: Let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Top with your favorite glaze or toppings once cooled.
- Prep Time: 10 mins
- Cook Time: 12 mins